How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 14 March 2017


Adding Texture to Tea




The best discoveries are total accidents, and bubble tea is no exception. 


The drink as we know it today found its origins in Taiwan in 1988 when Lin Hsiu Hui, a product developer in a tea house, decided on a whim to pour her tapioca pudding into her iced tea. 


Perhaps excited by the extra level of texture she had incorporated into her drink, she passed it around the meeting room and it was met with acclaim; the product was tweaked and brought onto the market, and its sales rocketed.